[Wheatsville] Happy New Year including a ton of recipes!!!
dangillotte at gmail.com
Wed Dec 31 14:40:17 EST 2008
Yay! 2008 is over and 2009, the year of the renovated Wheatsville is
Wheatsville closes at 9pm tonight and is closed all day tomorrow, so get on
in here if you need something for the next day or so!
Scroll down for:
Black Eyed Peas and Collards!
Champagne made with grapes harvested from heaven!
Coffee with the Board
Deli makes you food to eat!
Meat specials including a bunch of recipes!
Ask Obama about Co-op Development
Ever since I moved to Austin, my wife Rosie and I have picked up the
tradition of eating greens and black eyed peas for New Year's luck and
fortune. It's done well for us (plus it's delicious) so we do it every year
without fail now!
We've got several options for you this year.
The simplest solution is to buy some *Texas Caviar* and *Raw Tuscan Kale
salad f*rom our deli. These are delicious dishes and will have your New
Year's food covered!
Or, you can buy greens and prepare them as well as fresh black eyed peas
from our produce department. I'll include some recipes at the end!
We've got black eyed peas in bulk and they are a relatively fast cooking
bean, they take about an hour or so. We also have canned black eyed peas,
too if you just don't have time to cook them.
Collards and Kale are both really easy to prepare and are very versatile...
here are a few ways that I cook them as well as some recipes that include
Black Eyed Peas:
Chop or tear your collards or kale into larger than bit size pieces (it
cooks down some, though not as much as spinach or chard...)
Place in a steamer until bright green (Usually takes 5 minutes or so... try
some, if it's too tough steam it for longer.)
remove and eat! (We sometimes use Annie's Goddess Dressing, but you can put
anything you like on it.)
Sautee some chopped onions in a sautee pan and cook on medium high heat
until they start to get clear (stir to prevent sticking or burning)
Drop in chopped or torn bite-sized pieces of collards or kale
at this point, you can simply cook it until the greens are bright green and
slightly soft or you can add flavorings like: salt, pepper, soy sauce, white
vinegar, hot peppers, etc.
*Hoppin' Black Eyed Peas and Collards recipe*
Collard Green and Blackeyed pea soup
*Spicy Black-Eyed Peas with Grainy Mustard Collard Greens*
*A cool history of collard greens:*
*Beautiful Bubbly for New Years!*
*Piper Sonoma Brut*
This sparkling wine is made from hand-picked Champagne grapes (Pinot Noir,
Chardonnay) grown in the Northern reaches of Sonoma County and the wine is
aged on the yeast for a minimum 2½ year period of time. This gives the wine
a complex bread-yeast aroma and lightly yeasty flavor. The wine is aged in
large, French oak barrels, prior to bottling and secondary fermentation. By
aging this wine in oak, there is imparted to the wine a toasty/vanilla
character in addition to the light apple and lemon flavors that the wine
ordinarily possesses. Only $16.99 a bottle!
"The grapes must have been harvested from heaven... where that were nurtured
by the tears of misunderstood poets and where they were kissed by the soft,
delicate lips of blessed angels. I am transported to fields of love and
fantasy... what bliss! Partake of this medicinal elixir, drink of this
magical potion, and you, too, will be swimming in a dream." –Piper
enthusiast Tom Carr
*Coffee with the board!*
Enjoy some coffee and treats on our new patio with the board as we
reintroduce our monthly Coffee with the Board! Come by from 10-noon and talk
to the board about your co-op! Make a note on your calendars, the first
Saturday of the months is Coffee with the Board from 10-Noon!
*What's happening with your deli in January?*
Wow! A whole new year is beginning – and what better way to celebrate change
than by enjoying all the fresh, new items in the Wheatsville Deli! Our
in the Deli recipes *this month happen to be old favorites as well – *Roasted
Creole Yams* are slices of sweet potatoes tossed in a spicy marinade and
oven-roasted til `tender and perfect, and *Asian Cabbage Crunch *is a bok
choy-based coleslaw dressed in a rice wine vinaigrette.
January's* salsa of the month* is the cold-weather favorite* Salsa Verde*, a
garlicky dip chock full of poblanos, jalapenos and tomatillos!
Reflective of our ever-expanding current renovation-in-progress, which has
now reached the Deli counter, we have brought back a recent favorite:
Wheatsville's smoothie of the month is aptly named *"Under Construction" *and
colored accordingly – the tasty safety orange blend consists of peaches,
mangoes and orange juice.
As always, your classics are here: *Popcorn Tofu, Curry Lime Chicken Salad,
Catfish Po'Boys, Risotto Cakes, Walnut-Pecan Pate, Frito Pie, Tuna Salad*…
the list goes on and on, so you'll just have to come on in, check out the
construction, and pick up your favorites! Happy New Year!
We gave some new products in cheese! Check out the *Organic Valley Mexican
shredded cheese*. This has been a real hot seller!
We also have *Butternut Squash Ravioli! Made fresh by Pasta & Company.*
These are my (dana, deli manager) new all time favorite. Sweet & savory and
oh so good!
*Words and recipes from Bryan in the Meat Dept.*
Hey folks hope you all had great holidays.
Our member coupons this month are goodies too! *Niman ranch natural beef
Ribeye and N.Y. Strip steaks *are $1.00 off with member coupon. Also we have
*Grateful Harvest free range turkey Natural & Organic turkeys *50 cents off.
This includes bone-in/boneless breasts, thighs, drumsticks, and ground
I case you didn't get enough turkey we got ya covered. You can pick up some
turkey breast, ground turkey, drumsticks, or thighs out of the case for the
next week. One good thing when you start out with great ingredients is that
it doesn't take much to prepare it and make delicious food. Much is the case
with our Grateful Harvest turkeys we have this year.
Recipes are plentiful for turkey after the holidays, but why use leftovers
when you can just make it from start to finish?
Here a couple of recipes I'm fond of:
BBQ Turkey Breast
1 (approximately 7-pound) turkey breast with bone or without
3/4 teaspoon salt, divided use
3/4 teaspoon ground black pepper, divided use
1 cup barbecue sauce
1 tablespoon white distilled vinegar
2 teaspoons firmly packed brown sugar
1 teaspoon brown mustard
1/4 teaspoon Worcestershire sauce
Prepare grill to medium-high heat.
Sprinkle turkey breast evenly with ½ teaspoon of the salt and ½ teaspoon of
the pepper. Place turkey, breast-side down, on prepared grill. Cook to a
golden brown, turning to sear all sides, about 15 minutes.
Meanwhile, in a small bowl, combine barbecue sauce, vinegar, brown sugar,
mustard, Worcestershire sauce, remaining ¼ teaspoon salt and remaining ¼
teaspoon pepper; mix well.
Baste entire surface of turkey with sauce. Continue grilling, allowing
surface to caramelize and turn deep golden brown, but without burning, about
Remove breast from the grill and wrap in aluminum foil, sealing all sides.
Return to grill until turkey has reached an internal temperature of
170°-175°F, about 45 minutes. Remove from grill and let sit for 10 minutes
Makes 12 servings.
Herb Roasted Turkey Breast
1 (6 to 8-pound) fresh or frozen whole turkey breast
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Preheat oven to 325°F. Rinse turkey breast in cold water; pat dry with paper
Combine thyme, sage, pepper and garlic powder in small bowl. Loosen skin of
turkey breast by lifting gently and pulling away from meat, leaving attached
at neck. Use a sharp knife, if necessary to loosen connecting membrane. Rub
herb mixture evenly over breast meat. Replace skin, tucking under bottom of
Place turkey breast, skin-side-up, on wire rack in shallow roasting pan.
Insert meat thermometer into the thickest part of breast; do not let
thermometer touch bone.
Roast uncovered until thermometer reaches 170°F., 2 1/4 to 3 1/4 hours.
Remove from oven; let stand 20 minutes before carving. Thinly slice turkey
breast to serve.
Makes 12 to 14 servings.
Grilled Boneless Turkey Thighs (BBQRecipes)
4 med size boneless skinless turkey thighs scored on both sides
1 large onion chopped fine
1/4 cup chopped garlic
1 cup Wishbone Italian salad dressing
1/2 cup soy sauce
1. Mix all ingredients together. Mix well with hands
2. Place in a large ziplock bag, and let marinate 1 to 3 days
3. Heat charcoal or gas grill up to med high heat
4. Place thighs on grill and turn with tongs every 10 minutes
5. Should take around an hour to cook .Let rest for 10 minutes
This is a inexpensive new twist for your grilling pleasure
*Co-ops for Change!*
It's time for change! As cooperative supporters we know how to effect change
- more member owned cooperatives! Our friends at the National Co-op Business
Alliance (NCBA) have partnered with fellow cooperators to develop a question
and post it on www.change.gov.
We're not sure when but President-elect Obama and his team will respond to
the questions that receive the most votes so place your vote today. With
your vote, you can help draw attention to the benefits of the cooperative
Visit Open for questions http://lists.ncba.coop/t/673/11685/27/0/ and type
in "Co-operative Development" (include the hyphen) in the "Search Questions"
toolbar. Click "Sign-in" and create an account (if you don't already have
one). After you create your account, go back to the question and click on
the check mark to cast your vote.
You're not done yet! Now forward our e-mail to three more co-op supporters.
Together, we can reach the votes necessary to become the number one question
and help ensure cooperatives are part of the solution to the challenges
facing our country today.
Cooperatives know the importance of voting! Cast your vote today – before
the polls close and have a happy cooperative new year!
I hope that you have a great week and an incredible, healthy and fun 2009!
See you next year!
Wheatsville GM and e-mail guy
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